Eggless Brownie Cake

When I was working on The Pink CakeBox, my home based baking venture, I got a request for a brownie cake. An eggless brownie cake. I have a great brownie recipe and I have made it several times but that is one with eggs. I also have a great eggless chocolate cake recipe, but the person who wanted the cake was very specific she wanted it more like a brownie, less like a cake.

I had never made eggless brownies before, let alone a brownie cake. Since I had a bit of time I started looking for recipes. I was looking for something which would be a cross between a brownie and cake. Cake-like to be eaten with ganache, yet fudge like a brownie. I found a recipe, tried it, it was a failure. I made some variations and tried again, the cake failed this time too. By this time I had started panicking and didn’t know what I would do if I can’t get the recipe right. Thankfully third time’s a charm and I got the perfect eggless brownie cake- slightly gooey, chocolatey, fudgy- just about everything I want in a brownie but still leaning towards a cake. The client loved the cake, and I got an eggless recipe for a brownie cake now in my repertoire.

I am going through all my tried and tested recipes from my TPC days. These recipes went through a number of trials and every feedback was noted. I have decided to share the ones that I used most frequently and became a favorite with my customers here on the blog. I have previously shared my red velvet cake recipe.Today I am sharing my eggless brownie recipe.

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Orange Chocolate Chiffon Cake

This cake, guys, needs to be made. I baked it the other day, served it to my mom, my biggest critic, and one bite and she was pleasantly surprised with how good it was. When she gives it a go in the first bite without any criticism I know its a recipe that is worth sharing. Orange and chocolate are a classic combination and if you haven’t tried it yet, you definitely must try it in this orange and chocolate chiffon cake.

Chiffon cakes are light, airy cakes that get their light texture from whipped egg whites. The oil in the cake lends moisture to the cake, making them more tender than sponge cakes. The recipe I have used is one from a cookbook I own and have baked from before, Sarabeth’s Bakery. All the recipes in this book have been great successes. In case you are interested you can check it out on amazon here.

According to the cookbook, chiffon cake was a well guarded secret recipe of a Los Angeles caterer, who for the right price sold the formula and now many have developed their own variations and spins to this lovely cake.

While orange provides a fresh citrus flavor to this cake, the chocolate brings a little bit of decadence. The ganache on top is a must.

I baked the cake in an angel food cake pan, which is what is recommended. Do not use a fluted pan. Since the pan is not greased, getting the cake out will be a task.

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Tiramisu CakeTiramisu Cake

Three weeks back for my birthday, I had made this Tiramisu cake. Even though I got so drunk that I forgot to serve the cake at my birthday party (please don’t judge me as a host), the next day I got to take it for a family lunch and my whole family enjoyed it. It’s the second time I was making the recipe and I loved how it had turned out each time that I made a mental note to share it on the blog.

This blog has been active for six years now and in my first year of blogging I did post a Tiramisu cake recipe (Dorie Greenspan’s version) which I made when I had my first house guests. This recipe is slightly different than that one. While I loved the taste of that recipe, I felt a sponge cake would mimic the savoiardi biscuits that are generally used in the Italian dessert better. So instead of a cake that follows the creaming method, which is what I used in the other recipe, I used the genoise recipe from my Genoise with summer berry cake post. If you have a favorite sponge cake recipe then feel free to use that. The filling, unlike the one in the previous recipe I shared, is made the traditional way by first making a zabaglione, which is an italian egg custard. The filling, that I adapted from here, although a little time consuming, is light and airy and makes the perfect tiramisu and is the star of the cake. Believe me when I say you need this filling in your life!

When I was invited by JW Marriot for an Italian cooking class, chef Alessio told us that traditionally no marsala or alcohol is added to tiramisu, so I haven’t added it here, but you could if you want. Alcohol is always welcome in my books.

It was my mom’s birthday yesterday and while figuring out which cake to make, I thought the Tiramisu would be perfect. Since I got to take pictures this time, I am here sharing the recipe for this Tiramisu cake with you today.

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